08-11-2018, 11:07 AM
All blank newley sharpened edges oxidate in contact with air. When they have oxidate the edge have got a protecting layer of "something" and the oxidation ends.
This layer of oxidation protect the edge from contact with air and the layer is hard and do not where away when the knife are used in soft materials as meat, fish, wet fresh wood and so on - but where away after some time when the edge work in hard dry materials.
In my mind as a traditionalist, this is not a problem becouse my edges are very seldome "razor sharp", they are just as sharp they need to be for its purpouse.
For people that allways use razor sharp edges this can be a problem.
Barbers that shave with a razor start every shaving with to strop the razor = they know the problem = the best result come when the edge is stropped just before sharpening.
My experiance of barbers understanding av edges on scissors is not the best... Barbers are the last group of people that not can sharpen their own edged tools (scissors) but they have been able to shatpen their razors for thousends of years.
The producers of scissors competitate with "super edges in super steel" in adverticing - but in reality they use very high edge angles..
A steel cutters edge holds 90 degrees to hold.
A splitting axe edge holds 45 degrees to hold splitting wood
A knife holds 22 degree to hold slicing wood along the wood fibers
A razor hold 11 degrees to hold slicing of facial hair.
As you se the degrees above change with 50 percent in each step when the material get softer.
A barber scissor can hold 11 degree and make a perfect job in hair - IF te barber could sharpen the scissor - but the barbers can not - so today there is high angles on barber scissors.
High angles needs more force and pressure of the barbers fingers.
A man with a spade that dig in the ground makes about 2000 heavy move with the spade per day. A man that sit in a Office and type on a kayboard makes about 200.000 movements with his fingers per day. They both use up the same amount of energy per day.
Translate this ro a barber with a 11 degree scissor edge compare to the same barber with a 75 degree scissor edge. The 11 degree scissor edge makes him less tierd becouse he use less energy with his scissor hand compare with if he use a edge in 75 degrees.
butchers knows it also, the steel, or strop their knifes the first thing in the morning before they starts to work.
It would be very interesting to know exactly what it is I have named "oxidation". I think it is oxidation , it is logical - but I do not KNOW if it is oxidation.
I do not belive in steel "memory" - but I jave been wrong before...
(why shall steel have memory when I have not)...
Thomas
This layer of oxidation protect the edge from contact with air and the layer is hard and do not where away when the knife are used in soft materials as meat, fish, wet fresh wood and so on - but where away after some time when the edge work in hard dry materials.
In my mind as a traditionalist, this is not a problem becouse my edges are very seldome "razor sharp", they are just as sharp they need to be for its purpouse.
For people that allways use razor sharp edges this can be a problem.
Barbers that shave with a razor start every shaving with to strop the razor = they know the problem = the best result come when the edge is stropped just before sharpening.
My experiance of barbers understanding av edges on scissors is not the best... Barbers are the last group of people that not can sharpen their own edged tools (scissors) but they have been able to shatpen their razors for thousends of years.
The producers of scissors competitate with "super edges in super steel" in adverticing - but in reality they use very high edge angles..
A steel cutters edge holds 90 degrees to hold.
A splitting axe edge holds 45 degrees to hold splitting wood
A knife holds 22 degree to hold slicing wood along the wood fibers
A razor hold 11 degrees to hold slicing of facial hair.
As you se the degrees above change with 50 percent in each step when the material get softer.
A barber scissor can hold 11 degree and make a perfect job in hair - IF te barber could sharpen the scissor - but the barbers can not - so today there is high angles on barber scissors.
High angles needs more force and pressure of the barbers fingers.
A man with a spade that dig in the ground makes about 2000 heavy move with the spade per day. A man that sit in a Office and type on a kayboard makes about 200.000 movements with his fingers per day. They both use up the same amount of energy per day.
Translate this ro a barber with a 11 degree scissor edge compare to the same barber with a 75 degree scissor edge. The 11 degree scissor edge makes him less tierd becouse he use less energy with his scissor hand compare with if he use a edge in 75 degrees.
butchers knows it also, the steel, or strop their knifes the first thing in the morning before they starts to work.
It would be very interesting to know exactly what it is I have named "oxidation". I think it is oxidation , it is logical - but I do not KNOW if it is oxidation.
I do not belive in steel "memory" - but I jave been wrong before...
(why shall steel have memory when I have not)...Thomas